Anisette cookies, also known as Italian anisette biscotti, are a cherished treat in Italian-American households, especially during the holidays. With their aromatic anise flavor and a delicate glaze topping, these cookies hold a special place at festive gatherings and family celebrations. The soft, pillowy texture of the cookies, combined with a sweet, crisp glaze, creates a delightful bite that will have everyone asking for more.

Ingredients for the Anisette Cookies

To make these delightful cookies, you will need the following ingredients:

For the Cookies:

• 1/2 cup unsalted butter or margarine – This will give the cookies a rich, creamy base while allowing the other flavors to shine.
• 1/4 cup shortening – Shortening helps achieve that perfect soft yet sturdy texture that’s essential for these cookies.
• 3/4 cup granulated sugar – Adds sweetness to the dough without overpowering the other flavors.
• 4 large eggs – Eggs bind the dough together and help the cookies rise as they bake.
• 3 cups all-purpose flour – The main structure of the dough, providing a tender base that puffs up nicely during baking.
• 5 teaspoons baking powder – A key ingredient that helps the cookies rise and become light and fluffy.
• 1/2 teaspoon salt – Enhances the flavors and balances the sweetness.
• 2 teaspoons anise extract – This is the signature flavor of these cookies. If you prefer a different taste, you can swap it for vanilla or lemon extract, though traditional anisette has that unmistakable licorice-like taste.

For the Glaze:

• 2 cups sifted confectioners’ sugar – Sifting ensures a smooth, lump-free glaze that coats each cookie evenly.
• 3 tablespoons milk – Used to thin the powdered sugar into a thick, yet manageable glaze for dipping.

How To Make

1. Prepare the Butter and Shortening: Start by melting the unsalted butter and shortening together in a small saucepan over low heat. Once melted, transfer the mixture to a mixing bowl. This combination of butter and shortening ensures the cookies remain soft yet firm enough for glazing later on.
2. Mix in the Sugar and Eggs: Add the sugar to the melted butter and shortening mixture, stirring until it is fully combined. Beat in the eggs one at a time, making sure each one is fully incorporated before adding the next. This step will create a smooth batter that’s perfect for the dough.
3. Incorporate the Anise Flavor: Stir in the anise extract, which gives these cookies their signature flavor. If you’re using vanilla or lemon extract instead, make sure to adjust the quantities to your liking, but keep in mind that the anise flavor is the traditional choice.
4. Add the Dry Ingredients: In a separate bowl, sift or whisk together the flour, baking powder, and salt. Gradually add the dry mixture to the wet ingredients, mixing well after each addition. The dough should be soft but slightly sticky—if it’s too sticky to handle, add small amounts of flour until you achieve the desired consistency. The dough should be pliable but still soft to the touch.
5. Shape the Dough: Take small portions of the dough and roll them into balls about 1 inch in diameter. These cookies tend to puff up significantly during baking due to the baking powder, so don’t worry if the balls seem small. Place them on an ungreased baking sheet, spacing them about 1 inch apart to give them room to expand.
6. Bake to Perfection: Preheat your oven to 375°F (190°C). Bake the cookies for 8-10 minutes. You’ll know they’re done when the bottoms are lightly browned while the tops remain pale. It’s essential to not overbake them to keep their soft, tender texture.
7. Cool the Cookies: Once baked, transfer the cookies to a wire rack to cool completely. This cooling process is vital because it prevents the glaze from melting when applied.

Preparing the Glaze:

1. Make the Glaze: In a small bowl, sift the confectioners’ sugar to ensure it’s free of lumps. Gradually add the milk, stirring until a thick glaze forms. Be sure to keep the glaze on the thicker side so that it doesn’t run off the cookies when dipped.
2. Dip and Decorate: Dip the top of each cooled cookie into the glaze, making sure it’s fully coated. Before the glaze dries, sprinkle colored jimmies or nonpareils on top. This step adds both color and texture to the cookies, making them even more festive. You can dip 10-12 cookies at a time and place them back on the wire rack with wax paper underneath to catch any drips.
3. Let the Glaze Set: Allow the glazed cookies to rest until the glaze has fully set. This process will take about 15 minutes. During this time, you can dip and glaze more cookies in batches. A good trick is to dip and sprinkle 5 cookies at a time to prevent the glaze from hardening before you add the sprinkles.

FAQs:

Can I use other extracts?
Yes, you can substitute the anise extract with vanilla or lemon extract for a different flavor profile, though it won’t have the traditional anisette taste.

Why are the cookies puffing up so much?
The baking powder causes the cookies to rise, giving them that soft, puffed-up texture. Don’t worry, that’s how they’re meant to be!

Can I freeze these cookies?
Yes, these anisette cookies freeze well. Just store them in an airtight container, and they’ll stay fresh for up to a month. You can also freeze the unglazed cookies and glaze them once thawed.

How do I store these cookies?
Store the glazed cookies in an airtight container at room temperature for up to a week. If you prefer them to stay fresh longer, refrigerate them.

How many cookies does this recipe make?
This recipe makes approximately 72 cookies, but the exact number may vary depending on the size of the dough balls you form.

Italian Anisette Cookie Recipe

Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Cuisine: Italian
Servings: 72 cookies
Calories: 63 per cookie

Ingredients:

For the Cookies:

• 1/2 cup unsalted butter or margarine
• 1/4 cup shortening
• 3/4 cup granulated sugar
• 4 large eggs
• 3 cups all-purpose flour
• 5 teaspoons baking powder
• 1/2 teaspoon salt
• 2 teaspoons anise extract (can use vanilla or lemon extract instead)

For the Glaze:

• 2 cups sifted confectioners’ sugar
• 3 tablespoons milk

Instructions:

1. Make the Dough: Melt the butter and shortening together. Add the sugar and mix until smooth. Beat in the eggs, one at a time. Stir in the anise extract. Combine the flour, baking powder, and salt, then add them to the wet ingredients. If the dough is sticky, add more flour until it’s soft but manageable.
2. Shape and Bake: Roll the dough into small balls and place them on an ungreased baking sheet. Bake at 375°F (190°C) for 8-10 minutes, or until the bottoms are lightly browned but the tops remain pale. Cool on a wire rack.
3. Glaze and Decorate: For the glaze, combine the sifted confectioners’ sugar and milk until thick. Dip the top of each cookie in the glaze and sprinkle with colored jimmies or nonpareils. Let the glaze set before serving.

Notes:

• For a less licorice-like flavor, substitute vanilla or almond extract for the anise.
• These cookies are soft and puff up during baking, so they’ll need enough space on the cookie sheet.
• Dipping and sprinkling 5 cookies at a time works best for a neat finish.

Nutrition:

• Calories: 63 per cookie
• Carbohydrates: 10g
• Protein: 1g
• Fat: 2g
• Saturated Fat: 1g
• Cholesterol: 15mg
• Sodium: 19mg
• Potassium: 45mg
• Fiber: 1g
• Sugar: 5g
• Vitamin A: 57 IU
• Calcium: 18mg
• Iron: 1mg